Bold Baking Basics, Informational Articles

How to Make Whipped Cream

Learn how to Make Whipped Cream perfectly every time for all of your baking desserts including my two ingredient No Machine Homemade Ice Cream!
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Hi Bold Bakers!

Whipping cream seems like a little bit of a no brainer right? Put cream in a bowl and whip with a whisk until it is thick.

However, it seems to be one thing that the Bold Baking Community struggles with and for good reason. In every country, cream is different. It comes in different forms and is called different things.

There is whipping cream, single cream, heavy cream and so on. It is a bit over whelming to be honest and you want to make use you buy the right cream because it is an expensive ingredients and you don’t want to mess it up.

Do you have trouble making my No Machine Ice Cream? I hear a lot that when trying to whip cream for my ice cream that it over whips. The only way to stop this from happening is to teach you what you need to look for as you are whipping. By knowing just by looking at the cream is a skill you can easily learn. Watch the video below where I show you where to stop and how not to over whip cream.

Here are a few countries where I know which cream works best for whipping: 

  • UK: Whipping Cream
  • Netherlands: Slagroom
  • Philippines: Whipped cream or heavy cream

How to Whip Cream Successfully:

1. Use cold cream – Cream has to be cold to whip. If it is not cold from the fridge it is very hard to get it to whip to stiff peaks.

2. Chill your bowl – If you live in a particularly warm or humid climate, chill your bowl in the fridge. This will help the cream to stay cold while whipping.

3. Under whip rather than over whip – If you are making my 2 Ingredient No Machine Ice Cream  and are worried if you have whipped it too much, then stop whipping. It’s better to under whip then over whip. Over whipping cream can separate and make butter.

4. Keep a close eye – Never walk away from a machine while cream is whipping or you will make butter. Once it eventually starts to thicken it will thicken quite fast.

5. Watch my How To Video – This will show you what you should be looking for when whipping cream and also when you should stop whipping.

Do you know how many things you can make homemade like Condensed MilkDIY All Natural Food Coloring and Rolled Fondant to name a few. You can find all of my Bold Baking Basics here.

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Watch The Recipe Video!

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Anirudh
Anirudh
1 year ago

Hey Gemma, I’m a big fan of your recipes and channel. I’m from India and since finding heavy cream is so hard here, I wanted you to add a personal discovery of mine to the country recommendations. I’ve used Milky Mist Cream for all recipes that need heavy/whipping cream eg. Marscapone, Homemade ice cream etc. Please add it and recommend it for all Indians.

Sharon
Sharon
8 months ago

Hi Gemma, can you also tell us how to make a heavy whipped cream out of nestle cream, is it possible? As heavy whipped cream is not available on most of the stores.

Tristha
Tristha
10 months ago

Hi again Gemma.
So, can I use non-dairy whipping creams for making whipped cream ? Will it whip well?
Will always be waiting for your reply. 😃
Thanks again.

Bushra
Bushra
8 months ago

For UAE pls tell which cream will be best

lianne
lianne
17 days ago

do we not need sugar

Zahrah Alibhai
Zahrah Alibhai
24 days ago

Hi Gemma I’m a huge fan love all your recipes, can I use the home made whipped cream for Oreo cheese cake

1 month ago

Hi Gemma
I live in Spain and fresh whipping cream is very difficult to find. We generally buy “nata para montar” which is long life whipping cream (35% fat with added stabilizers and cellulose). The instructions are to store in the fridge at least 24 hours before use.
The cream does not act like normal whipping cream, sometimes it’s thick in less than a minute and other times you can whip for a good few minutes and it separates before becoming thick.
Any advice would be much appreciated 🥰

Aimen Haq
Aimen Haq
1 month ago

Hey Gemma… For how many minutes should we keep whipping? I mean I have done it for 15 mins but still it’s in liquid state…

Aman
Aman
1 month ago

Hey Gemma,i am big fan of you, i am from Australia, which cream can i buy to make whipped cream plz tell me

Monica R
2 months ago

Hi Gemma. Everytime I try to decorate my frapucinno with whipped cream, it just drowns 🙁 could you please tell me where I go wrong coz I’d like to have cute whipped cream on top of cold drink like yours. Thank you in advance for your help 🙂

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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